Black and Tan Brownies



  1. Preheat the oven to 350 degrees (F). Butter the sides and bottom of a 9×13-inch baking pan and line with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, and cocoa powder; set aside.
  3. Place the chocolates and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.
  4. Turn off the heat. Keeping the bowl over the water add the sugars and whisk until completely combined, then remove the bowl from the pan.
  5. Add the eggs to the chocolate mixture one at a time, whisking each until completely combined. Add the vanilla and stir until combined. Stir in the beer. *Do not overbeat the batter at this stage or your brownies will be cakey.
  6. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just a wee bit of the flour mixture is still visible.
  7. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time. Let the brownies cool COMPLETELY, then lift them out of the pan using the parchment paper.
  8. Carefully pour frosting over top the brownies and gently spread until they're completely covered. Cut into squares and serve.
  9. For the frosting:
  10. In a double boiler or microwavable bowl melt peanut butter chips and ale together over low heat, whisking until completely smooth. If you use your microwave for this, heat it in 20 second increments, whisking the mixture in between heats. Allow mixture to cool for 10 minutes before spreading on brownies.

Recipe by Baker by Nature at